Sesame Miso Glazed Eggplant – Nutrilicious

Sesame Miso Glazed Eggplant – Nutrilicious

When your kids request a certain meal for dinner how can you say no? Especially when it’s not pasta! I was really surprised when my daughter asked me to make Sesame Miso Glazed Eggplant. I have been making this Vegetarian Times recipes for a few years and she hasn’t really eaten much of it. Maybe her taste has evolved or maybe she has acquired a taste for eggplant. Regardless I am happy to prepare it as I enjoy it as well. Plus, it’s pretty quick and easy to make. Bonus for a busy work night. It was quite the challenge to find the Asian eggplants that day but thankfully after 3 grocery store visits, I was all set.

1. Whisk together miso, mirin, coconut sugar and vinegar in small bowl.2. Preheat oven to 400°F. Slice eggplants in half lengthwise. Score in a crisscross pattern, brush with sesame oil and roast cut side up on a baking sheet for 15 minutes. Flip over and roast on the other side for 10 minutes or until soft.3. Adjust oven temperature to broil. Brush eggplant with miso mixture. Broil 4 to 5 minutes. Top with tahini, sesame seeds and green onions to serve.

We really like tahini so we drizzle lots of it. It is a great source of calcium and iron. I usually serve this with some organic edamame on the side so we get some good quality protein as well.

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